LEMONY MASALA CHICKEN DRUM­STICKS

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SERVES 6 10 chicken drum­sticks FOR THE MARI­NADE juice of 1 lemon 1 tsp chilli pow­der 1 tsp ground co­rian­der 1 tsp ground cumin 1½ tsp pa­prika 2 gar­lic cloves, crushed ½ cup dou­ble cream yo­ghurt FOR THE DRESS­ING ½ cup sour cream 5g fresh chives, chopped 2 tsp xyl­i­tol FOR THE SALAD 80g kale, chopped 20g radish, thinly sliced ½ lemon, sliced into thin wedges 1. Place the chicken drum­sticks in a dish. Mix the mari­nade in­gre­di­ents and rub it over the chicken. Let it stand for 20 min­utes. 2. Pre­heat the oven to 190˚C. Thread the drum­sticks onto pre­soaked ke­bab sticks and roast them for 30 min­utes, then switch

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